This cozy Butternut Squash and Quinoa Salad will leave you satisfied and feeling great. It makes for an easy side salad at Thanksgiving or holiday gathering. It is also perfect for meal prep and lunch throughout the week. Made with a few simple ingredients that are both easy to prepare and nutritious! This quinoa salad is gluten free and can be easily made dairy free by omitting the feta cheese.
Jump to:
Ingredients In Butternut Squash and Quinoa Salad
Not your average salad, this Butternut Squash and Quinoa Salad is full of flavor and healthy ingredients you’re bound to enjoy.
- Butternut Squash: I love using butternut squash in this recipe because it adds a subtle sweetness to this savory salad and adds nutrients.
- Quinoa: This protein-rich grain is gluten free and adds another level of nutty flavor to this salad.
- Kale: You can either use pre-cut kale or start with whole kale leaves. Remove the hard stems and either cut or tear them into bite-sized pieces.
- Apple: Use whatever type of apple you enjoy. I like to use Honeycrisp or Pink Lady in this recipe.
- Dried Cranberries: Try to find dried cranberries without added sugar for a healthier option.
- Pecans: I like to use either chopped pecans or walnuts in this salad. You could also add pepitas or sunflower seeds.
- Feta Cheese: Feel free to omit if you want to keep the salad dairy free. You could also substitute the feta with goat cheese.
- Homemade Vinaigrette: This vinaigrette is made with apple cider vinegar, olive oil, maple syrup, garlic, dijon mustard, salt and pepper.
How To Make Butternut Squash and Quinoa Salad
Roast the squash: Start by preheating the oven to 400°F and lining a rimmed baking sheet with parchment paper. Place the cubed butternut squash on the baking sheet and drizzle with olive oil. Season with salt and pepper. Bake for about 25 minutes, stirring halfway through baking, until tender. Remove from the oven and set aside.
Cook the quinoa: Cook the quinoa according to the package.
Make the vinaigrette: In a small bowl, whisk together the vinaigrette ingredients.
Combine the salad: Add the kale to a large bowl. Pour the vinaigrette over the salad, reserving a bit for the top of the salad. Toss together the kale and vinaigrette. Add the cooked quinoa, butternut squash, apple, cranberries, and pecans. Toss to combine and add more vinaigrette as desired. Top with feta cheese if preferred. Serve warm, room temperature or chilled.
Recipe Variations and Add-Ins
Swap out nuts. You can substitute the pecans for walnuts or another type of nut you prefer.
Add seeds. Pepitas (or pumpkin seeds) or sunflower seeds could be added for an extra dose of healthy fats and protein.
Add an avocado. Try adding avocado just before serving for an additional healthy fat.
Make it Dairy Free. This salad tastes great with or without the feta cheese so feel free to omit it to make it a dairy free salad.
Make Ahead Tips
This quinoa salad is perfect for making ahead. The ingredients hold up well in the refrigerator. I prefer to keep the apple cider vinaigrette separate from the salad until ready to enjoy. Alternatively, you can mix it all together and keep it in the fridge for up to 3 days.
How To Store Butternut Squash Quinoa Salad
Store in the refrigerator in an airtight container for up to 3 days.
Other recipes to try!
- Broccoli Salad with Honey Dijon Dressing
- Shaved Brussels Sprouts with Kale and Apple
- Perfect Paleo Pumpkin Pie Bars
- Best Sweet Potato Shepherd’s Pie
Let's Connect
Did you love this recipe? I want to hear from you! Please leave a rating or comment below and let me know how it turned out! Also follow along on Instagram and Pinterest for more With Sweet Honey content.
If you’d like to stay in the know about all things With Sweet Honey, please consider subscribing to our newsletter!
This post contains affiliate links. Thank you for supporting With Sweet Honey!
Butternut Squash and Quinoa Salad
Equipment
Ingredients
- 1 butternut squash peeled, seeded, diced into cubes
- ½ tbsp olive oil extra virgin
- salt and black pepper
- ½ cup quinoa
- 2 cup kale cleaned, chopped
- 1 apple cored and chopped
- ¼ cup dried cranberries
- ¼ cup chopped pecans or walnuts
- ⅓ cup feta cheese omit for dairy free
Vinaigrette
- 3 tbsp apple cider vinegar
- ¼ cup olive oil extra virgin
- 1 tbsp pure maple syrup
- 2 garlic cloves minced
- 1 tsp dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Roast the squash: Start by preheating the oven to 400°F and lining a rimmed baking sheet with parchment paper. Place the cubed butternut squash on the baking sheet and drizzle with olive oil. Season with salt and pepper. Bake for about 25 minutes, stirring halfway through baking, until tender. Remove from the oven and set aside.
- Cook the quinoa: Cook the quinoa according to the package.
- Make the vinaigrette: In a small bowl, whisk together the vinaigrette ingredients.
- Combine the salad: Add the kale to a large bowl. Pour the vinaigrette over the salad, reserving a bit for the top of the salad. Toss together the kale and vinaigrette. Add the cooked quinoa, butternut squash, apple, cranberries, and pecans. Toss to combine and add more vinaigrette as desired. Top with feta cheese if preferred. Serve warm, room temperature or chilled.
Leave a Reply